Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology

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Proceedings of the XXIV Workshop

on the Developments in the Italian PhD Research

on Food Science, Technology and Biotechnology

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Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology

11-13 September 2019/ AA.VV., Società Italiana di Scienze Sensoriali/2019 - 584 p. : ill., tab. ; 26 cm

ISBN: 978-88-944679-0-1

www.scienzesensoriali.it

Publisher: Società Italiana di Scienze Sensoriali Cover designer: Frulla Idee Design, Firenze frullaidee@gmail.com

Editors

Valentina Canuti, University of Florence Caterina Dinnella, University of Florence Paola Domizio, University of Florence Giovanna Fia, University of Florence Livio Lencioni, University of Florence Erminio Monteleone, University of Florence Monica Picchi, University of Florence Sara Spinelli, University of Florence Bruno Zanoni, University of Florence

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Organizing Committee

Prof. Bruno Zanoni, University of Florence Prof. Erminio Monteleone, University of Florence Dr. Sara Spinelli, University of Florence

Dr. Valentina Canuti, University of Florence Prof. Caterina Dinnella, University of Florence Dr. Paola Domizio, University of Florence Dr. Giovanna Fia, University of Florence Dr. Livio Lencioni, University of Florence Dr. Monica Picchi, University of Florence

Executive Staff

Dr. Herdis Agovi, University of Florence Dr. Ginevra Bucalossi, University of Florence Dr. Carlotta Breschi, University of Florence Dr. Alessandra De Toffoli, University of Florence Dr. Elisa Mani, University of Florence

Dr. Valentina Millarini, University of Florence Dr. Julia Sick, University of Florence Dr. Ottavia Parenti, University of Florence Dr. Lapo Pierguidi, University of Florence Dr. Renzo Fusi, University of Florence

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Scientific Committee

Prof. Donatella Albanese, University of Salerno Prof. Gian Paolo Andrich, University of Pisa Prof. Walter Baratta, University of Udine Prof. Eleonora Carini, University of Parma Prof. Silvana Cavella, University of Napoli Prof. Luciano Cinquanta, University of Palermo

Prof. Francesca Clementi, Marche Polytechnic University Prof. Dario Compagnone, University of Teramo

Prof. Viviana Corich, University of Padova Prof. Maria De Angelis, University of Bari

Prof. Laura De Gara, University Campus Bio-Medico, Roma Prof. Biagio Fallico, University of Catania

Prof. Fernanda Galgano, University of Basilicata Prof. Vincenzo Gerbi, University of Torino

Prof. Milena Lambri, Catholic University of the Sacred Heart, Piacenza Prof. Mauro Moresi, University of Tuscia

Prof. Ella Pagliarini, University of Milan Prof. Gianfranco Panfili, University of Molise Prof. Giuseppe Perretti, University of Perugia Prof. Marco Poiana, University of Reggio Calabria

Prof. Andrea Pulvirenti, University of Modena and Reggio Emilia Prof. Santina Romani, University of Bologna

Prof. Matteo Mario Scampicchio, University of Bolzano Prof. Maurizio Servili, University of Perugia

Prof. Antonella Verzera, University of Messina Prof. Elena Vittadini, University of Camerino Prof. Bruno Zanoni, University of Firenze Prof. Severino Zara, University of Sassari

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III

PhD DISSERTATION PROJECTS

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3 Implicit and Explicit Methods to Evaluate Sensory, Affective and Attentive

Responses to Plant-Based Products Herdis Agovi (herdis.agovi@unifi.it)

Dept. of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy

Tutor: Prof. Erminio Monteleone; Co-tutor: Dr. Sara Spinelli

This PhD thesis research project is aimed at setting up an experimental procedure to identify individual differences in food acceptability by investigating attentive, affective and sensory responses to plant-based products in adults and pre-adolescents. Understanding why people prefer one product over another is one of the most interesting research topics in recent decades. Providing a methodological basis for measuring the interaction between multiple factors that play a role in food preferences and choice can help to bring down barriers to healthy eating.

Metodi impliciti ed espliciti di valutazione dei responsi sensoriali, affettivi e attentivi a prodotti alimentari a base vegetale

Questo progetto di dottorato mira a realizzare una procedura sperimentale volta a studiare le differenze individuale nel consumo di prodotti alimentari investigando le risposte attentive, affettive e sensoriali che vengono date a prodotti a base vegetale, negli adulti e nei bambini (pre-adolescenti). Capire perché una persona preferisca un prodotto rispetto a un altro è una delle domande di ricerca di maggior interesse degli ultimi anni, per questo motivo, sviluppare un approccio metodologico volto a misurare l’interazione tra i vari fattori in gioco nelle scelte alimentari, può aiutare ad abbattere le barriere al consumo di cibi salutari.

1. State-of-the-Art

The importance and the health benefits provided from a high consumption of plant-based foods is well known. Indeed, various studies demonstrate the specific correlation between vegetables intakes and reduced presence of many diseases. For instance, intakes of dark green leafy vegetables have been associated with reduced risk for II type diabetes, reduced risk of a number of cancers (and with reduced depression (Appleton et al., 2016).

Although all these benefits, in the last decades a global dietary transition was registered with an increase of animal-based diet at the expense of plant-based diet. Why people prefer one product over another one? A growing body of investigations is directed to understand eating habits: this is a complex behavior in which the interaction of many variables related to the product, person and context could act. Several studies have demonstrated the influence of psychological traits in the development of food preferences, since the early age. Food neophobia, defined as the reluctance to eat, or the avoidance of novel foods (Pliner & Hobden, 1992) is a heritable personality trait, preserved during generations, that bring individuals to be extremely selective towards foods (Knaapila et al., 2007). Neophobic individuals typically reject foods characterized by bitter taste, a sensory property common to many vegetables (Appleton et al., 2016).

It has been widely demonstrated the genetic variation in taste may have a considerable influence on food acceptability. The taste sensitivity to the bitter substance 6-n-propylthiouracil (PROP) and its chemical relative phenylthiocarbamide (PTC) may be a genetic marker for individual differences. On the base of their taste responsiveness to

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this substance, individuals can be divided in three samples: no-tasters, medium-tasters and super-tasters. Those considered as super-tasters are more sensitive to the bitterness of PROP as well as to other bitter compounds found in foods, astringency and other sensations (Bartoshuck, 1993; Tepper, 1998).

Attention as well may play a role in these processes of choice. Attentional bias enhances information processing of emotionally salient objects or events by selecting them from the environmental context in which they are embedded. Food cues are particularly effective at grabbing attention. The view of food pictures in contrast of non-food pictures, can enhance the attention both in normal-weight and in obese individuals and this was reported by measuring the brain activation via functional magnetic resonance imaging (fMRI) and event-related potentials. Studies with obese subjects, when compared to normal-weight subjects suggest that attentional resources are preferentially directed to high calorific foods. The presence of an attentional bias towards foods stimuli was primarly investigated on specific population, in particular in obese people, eating-disorder patients and restrained eaters. The authors found an increased visual attention bias for high-energy foods, when the attentional bias is defined as the tendency to have a selective orientation towards and/or a slowed disengagement from high-energy food cues, even in normal-weight and non-clinic samples (Burgos et al., 2017). However, the studies on attentional bias in normal-weight individual are still scarce and report controversial results.

It is still not clear if there is an interaction of the personal variables above mentioned, and in which way they can impact on food preferences and food acceptability. Moreover, all the studies realized until now had included only adults in their experimental design.

Little is known about the interaction of personality traits, taste responsiveness and attention on food preferences in children and adolescents, two populations in which vegetables intakes result to be particularly low (EFSA, 2008); this is a critical period in which eating habits start to well develop and sustain.

2. PhD Thesis Objectives and Milestones

Within the overall objective mentioned above this PhD thesis project can be subdivided into the following activities according to the Gantt diagram given in Table 1:

A1) Assessment attentional responses both in adults and pre-adolescent (240 subjects) through a modified version of the Stroop Task, to investigate if people with a low vegetable’s intakes had develop an attentional bias towards those products and investigation of which role taste responsiveness and psychological traits may play in these attentional responses. Part of data collection will be conducted in primary and secondary schools.

A2) Selection and development of set a product with phenolic compounds in order to investigate sensory and affective responses to foods with critical sensory properties such as bitterness and astrincency.

A3) Assessment of emotions elicited by foods with explicit and implicit methods, like questionnaires and physiological recordings (skin conductance / electroencephalography)

A4) Writing and Editing of the PhD thesis, scientific papers and oral and/or poster communications.

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5 Table 1Gantt diagram for this PhD thesis project.

Activity / Months 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24

A1) Assessment

attentional responses 1) Data collection with adults

2) Data collection with children

A2) Selection set of products A3) Assessment of

emotions A4) Thesis and Paper _Preparation

3. Selected References

Appleton, K.M., Hemingaway, A., Saulais, L., Dinnella, C., Monteleone, E., Depezay, L., Morizet, D., & Hartwell, H. (2016) Increasing vegetables intakes: rationale and systemic review of published intevetions. European Journal of Nutrition, 55, 869-896.

Bartoshuk, L.M. (1993). The biological basis of food perception and acceptance. Food Quality and Preference,4, 21–32.

Burgos, D.G., Lao, J., Munsch, S., & Caldara, R. (2017). Visual attention to food cues is differentially modulated by gustatory-hedonic and post-ingestive attributes. Food Research International, 97, 199-208.

European Food Safety Authority (2008). Concise database summary statistic-Total population. Available at: http://www.efsa.europea.eu/en/supporting/doc/415e.pdf.

Knaapila, A., Silventoinen, K., Broms, U., Rose, R.J, Perola, M., Kaprio, J., et al. (2011). Food neophobia in young adults: Genetic architecture and relation to personality, pleasantness and use frequency of foods, and body mass index- A twin study. Behavior Genetics, 41, 512-521. Pliner, P., & Hobden, K. (1992). Development of scale to measure neophobia in humans the trait

of food. Appetite, 19, 105-120.

Tepper, B.J. (1998). 6-n-Propylthiouracil: a genetic marker for taste, with implications for food preference and dietary habits. The American Journal of Human Genetic, 63, 1271–1276.

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High Amylose Wheat Flours for the Development of Healthy Cereal Based Foods Martina Angelicola (m.angelicola@studenti.unimol.it)

Dept. of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy

Tutor: Prof. Maria Cristina Messia; Co-tutor: Dr. Elisa De Arcangelis

This PhD thesis research project is aimed at developing innovative cereal products (bread, pizza, biscuits, rusks, fresh pasta) involving the use of new line of high amylose wheat which could potentially provide substantial health benefits through delivery of resistant starch. A complete evaluation of raw materials will be carried out and the best processes will be standardized in order to obtain innovative products with improved technological performance and able to reduce the occurrence of chronic deseases.

Utilizzo di sfarinati di frumento ad alto tenore di amilosio per lo sviluppo di alimenti salutistici a base di cereali

Questo progetto di tesi di dottorato mira allo sviluppo di prodotti a base di cereali innovativi (pane, pizza, pasta fresca, biscotti, fette biscottate) attaverso l’utilizzo di una nuova linea di frumenti ad alto tenore di amilosio i cui sfarinati possono dare effetti benefici sulla salute grazie a un elevato contenuto di amido resistente. A tal proposito, sarà effettuata un’attenta valutazione delle materie prime, standardizzando il processo di produzione per ottenere dei prodotti finiti con adeguate performance tecnologiche e in grado di contrastare l’insorgenza di malattie croniche non trasmissibili.

Wheat is one of the most cultivated, consumed and traded food grains of the world with a worldwide diversity of thousands of cultivars/varieties, in particular wheat-based foods feature prominently in the cuisines, cultures and culinary histories of many countries.

Starch is the main constituent of flour, representing about 70-80% of its weight. From a biochemical point of view starch is a mixture of two polysaccharides amylose – an essentially linear polymer – and the highly branched amylopectin (Shevkani et al., 2017). Conventional starches cosist of about 25% amylose, the remaining part is amylopectin. Amylose forms long-chains that are difficult for digestive enzymes to access. Conversely, amylopectin, which forms shorter chains, is more susceptible to amylolysis (Newberry et al., 2018). Modification of amylose/amylopectin ratio, by reverse genetics-based strategies, targeting genes coding key enzymes involved in starch synthesis, has succeeded in generating amylose-free wheat starch (colloquially referred to as “waxy”) and high amylose wheat starch (Botticella et al., 2018).

Production of high amylose soft wheat has raised special interest in food industry due to researches proving positive correlation between amylose content in flour, the quantity of resistant starch in derived food and the capacity of this type of starch to induce lower postprandial glycaemic responses (Hallström et al., 2011). Resistant starch is that portion of dietary starch that escapes digestion and absorption in the upper gut and consequentially reaches the large bowel where it serves as a substrate for gut microbiota.The end products of its fermentation are short chain fatty acids (SCFA), like propionate, acetate and butyrate, that are able to provide fundamental support both to the gut cell and other extra-intestinal tissue (Bird & Regina, 2018).

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7 Therefore, the use of high amylose wheat flours could be a valid option for the development of low glycaemic index products, like bread, fresh pasta, biscuits, rusks and products of regional cuisine such as Neapolitan pizza for which the European Union has granted the official recognition to define the “ideotype” and so preserve the original characteristics (Morris & Ibba, 2018).

Thus, this PhD thesis project will be targeting to the development of innovative cereal products involving the use of new line of high amylose wheat with health benefits and improved technological performance, in terms of dough stability, tolerance to mechanical stress and starch retrogradation, which is believed to be one of the major players of the increase in crumb firmness during storage.

Within the overall objective mentioned above this PhD thesis project can be subdivided into the following activities according to the Gantt diagram given in Table 1:

A1) Bibliographic research in order to obtain specific knowledge on wheat characteristics, cereal technologies (bread, fresh pasta, biscuits, rusks, pizza making), glycaemic index, staling process and importance of high amylose and resistant starch for technological and nutritional quality of the products.

A2) Evaluation of high amylose wheat flour suitability to baking and fresh pasta making: compositional analysis of the innovative flour (moisture, protein, lipid, carbohydrates, dietary fiber, ash) and its starchy component characterization (total starch, amylose and amylopectin, damaged starch, resistant starch) (A2.1); assessment of technological aptitude of high amylose wheat flour, rheological tests: alveograph, farinograph, reofermentograph, viscoamilograph, gelatinization degree (A2.2).

A3) Development of a protocol for producing innovative healthy foods: baking performance of the high amylose flour alone and in blends with conventional flour (rheological analysis and texture analyses) (A3.1); use of pilot plant for the production of bread and pizza (“direct dough processing”, “indirect dough processing” and “sourdough” using the above-mentioned blend of flours), biscuits, rusks and fresh pasta (A3.2); comparison among the different trials and identification of the best baking and fresh pasta making processes (A3.3).

A4) Assessment of nutritional and sensory characteristics of innovative healthy high amylose products compared to “conventional” ones: complete physico-chemical and sensorial characterization of the final products (A4.1); in vitro and

in vivo test for the evaluation of postprandial glucose response (A4.2); shelf-life modeling

through the evaluation of the starch retrogradation and bread staling (A4.3); nutritional and healthy labeling according to EU Commission Regulations (Reg. EC 1924/2006, Reg. EU 432/2012 and Reg. EU 1169/2011) (A4.4).

A5) Writing and Editing of the PhD thesis, scientific papers and oral and/or poster communications.

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Table 1 Gantt diagram for this PhD thesis project.

Activity / Months ₂ ₄ ₆ _{8 10 12 14 16 18 20 22 24} 2

6 28 30 32 34 36

A1 Bibliografic research

A2 Evaluation of high amylose wheat flour suitability to baking and pasta making 1)Compositional analysis of the

innovative flour and its starch characterization

2)Assessment of technological aptitude of high amylose wheat flour

A3 Development of a protocol for the production of innovative healthy foods 1)Baking performance of high

amylose flour alone and in blends with conventional flour

2)Use of pilot plant for the production of innovative products 3)Comparison among the different trials

A4 Assessment of nutritional and sensory characteristics of innovative high amylose products 1)Physico-chemical and sensorial

characterization of the final products

2) Evaluation of postprandial glucose response

3)Shelf-life modeling

4)Nutritional and healthy labeling A5 Reports, Thesis and Papers

drafting

Bird, A. R., & Regina, A. (2018). High amylose wheat: A platform for delivering human health benefits. Journal of Cereal Science, 82, 99–105.

Botticella, E., Sestili, F., Sparla, F., Moscatello, S., Marri, L., Cuesta-Seijo, J. A., Falini, G, Battistelli, A, Trost, P, & Lafiandra, D. (2018). Combining mutations at genes encoding key enzymes involved in starch synthesis affects the amylose content, carbohydrate allocation and hardness in the wheat grain. Plant Biotechnology Journal, 16, 1723–1734.

Hallström, E., Sestili, F., Lafiandra, D., Björck, I., & Östman, E. (2011). A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects. Food and Nutrition Research, 55, article number 7074.

Morris, C. F., & Ibba, M. I. (2018). Regarding Neapolitan Pizza “Pizza Napoletana.” Cereal Chemistry, 95, 365–366.

Newberry, M., Berbezy, P., Belobrajdic, D., Chapron, S., Tabouillot, P., Regina, A., & Bird, A. (2018). High-amylose wheat foods: A new opportunity to meet dietary fiber targets for health. Cereal Foods World, 63, 188–193.

Shevkani, K., Singh, N., Bajaj, R., & Kaur, A. (2017). Wheat starch production, structure, functionality and applications—a review. International Journal of Food Science and Technology, 52, 38–58.

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9 Evaluation of Alternative Flours from Unconventional Resources

in Gluten-Free Bakery Products Roberto Arca (robertoarca@hotmail.it)

Dept. of Agriculture, University of Sassari, Sassari, Italy Tutor: Dr. Costantino Fadda

Co-tutor: Prof. Antonio Piga

The main objectives of this doctoral project are i) technological evaluation of the protein flours obtained from Tenebrio molitor L., and of the starch extracted by acorns of Quercus; ii) the use of these flours in baking formulations, and the contemporary rheological and textural characterization of dough and bakery products. Insects will be grown on four substrates (bran, hemp, brewer’s spent grains, husk), thus, their influence on processing, and related industrial scale up, and baked goods will be evaluated. Acorn fruits will be studied for the possibility to use their starch in gluten free bakery products.

Valutazione di sfarinati alternativi da risorse non convenzionali nei prodotti da forno gluten-free

Gli obiettivi di questo progetto di dottorato sono i) la valutazione tecnologica degli sfarinati proteici derivanti da Tenebrio molitor L., e degli sfarinati amidacei dei frutti di Quercus; ii) l’uso di tali sfarinati nelle formulazioni per la panificazione, e la contestuale caratterizzazione reologica e di texture degli impasti e dei prodotti finiti. Gli insetti saranno allevati su quattro tipologie di substrato (crusca, canapa, trebbie, lolla), pertanto, sarà valutata l’influenza nei processi di trasformazione degli insetti in farine, e lo scale up industriale, e nel prodotto da forno finito. Sulle ghiande saranno valutate le proprietà dell’amido nei prodotti da forno gluten-free.

The continuous demand for primary resources poses the problem of the future availability and the relative production systems of some precious food resources, such as animal proteins and starch. These needs have recently stimulated researchers to consider new types of foods that meet a low environmental impact and food safety and are nutritionally balanced. FAO indicates that insects could play an important role in both human and animal nutrition and represent one of the possible responses to this need (Van Huis et al., 2013). Entomophagy is a widespread practice in eastern countries (insects are consumed after sun drying, boiling or roasting) and in recent years the scientific interest in the applicability of this resource in western countries has increased. People in these countries often show feelings of disgust with eating insects as food (Tan et al., 2015). The use of insect flours to be included in traditional products shows, through research on emotional experiences on western people, numerous positive emotional evaluations, reducing the negative evaluations of the feelings of disgust due to the consumption of whole insects or mixtures in pieces (Gmuer et al., 2016). Roncolini et al. (2019) have evidenced positive results in the technological and nutritional features in wheat with flours of Tenebrio molitor L. Based on the positive data of scientific research, the European Union has redefined the marketing procedure for the new categories of foods (novel food) and feed, including those derived from insects and / or their by-products (EU regulations 2015/2283 and 2017 / 893). Compared to many animal farms, insect breeding has many advantages, including an excellent food conversion index, their potential to be bred on products that do not compete with food for humans (waste), low emissions of greenhouse gases and of ammonia, reduced surface use, low water

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consumption and reduced risk of transmission of zoonoses (Veldkamp et al., 2012). In 2015 EFSA's opinion derived from the assessment of risks related to the use of insects as food or feed, is that the potential microbiological hazards are comparable to those associated with the usual animal protein sources, while the possible risk of a related transfer of chemical contaminants, this is closely linked to the different types of substrate and to the species of insects considered. The pre-image phases of the Tenebrio molitor

L., a beetle belonging to the Tenebrionidae family, are easy to breed and feed and have

a precious protein profile, as the crude protein content on dry basis ranges 47-60%, while fat is 31-43% and ashes are about 5% of (Makkar et al., 2014). The composition is mainly influenced by the breeding conditions and the applied technological processes. A second natural resource that presents good prospects of use for the creation of food flours is the fruits of the plants of the genus Quercus. Recently, several scientific publications have revealed that acorn flour or its starch could be a valid alternative to other common used starches (rice, corn) in gluten free baked products. Korus et al. (2015) have demonstrated that the addition of up to 40% of acorn flour in the formulation of gluten-free products has a positive influence on the sensory parameters and the general acceptance of the product.

Within the overall objective mentioned above this PhD thesis project can be subdivided into the following activities according to the Gantt diagram given in Table 1:

A1) Unit operations optimization for flour extraction

Different freezing, blanching, drying, grinding and defatting treatments will be tried, and the best flour storage conditions will be identified. For acorns a further starch extraction step will be considered.

A2) Chemical and physical characterization of flours

Flours will be characterized for: optimal moisture content, color (to evaluate enzymatic and non-enzymatic browning), total protein, fat, fiber and ashes.

A3) Characterization of the rheological properties of the obtained dough Doughs will be subjected to several rheological analyses, such as reofermentographic analysis, pasting curves using Rapid Visco Analyzer (RVA).

A4) Evaluation of the impact of flours on baked products

The influence of insect flours and acorn starch on the formulations of bakery products will be studied by analyzing the texture properties of bread obtained with different percentages of unconventional flours. The nutritional properties of the final products will also be evaluated.

A5) Writing and Editing of the PhD thesis, scientific papers and oral and/or poster communications.

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11 Table 1 Gantt diagram for this PhD thesis project.

Activity / Months 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 A1)

Unit operations optimization for flour extraction

A2)

Chemical and physical characterization of flours

A3)

Characterization of the rheological properties of the obtained dough A4)

Evaluation of the impact of flours obtained on baked products A5) Writing and Editing of

the PhD thesis

EFSA Scientific Committee (2015). Risk profile related to production and consumption of insects as food and feed. Available at https://www.efsa.europa.eu/it/efsajournal/pub/4257.

Gmuer, A., Guth, J.N., Hartmann, C., & Siegrist, M. (2016). Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat. Food Quality and Preference, 54, 117–127.

Korus J, Witczak, M, Ziobro, R, & Juszczak, L. (2015). The influence of acorn flour on rheological properties of gluten free dough and physical characteristics of the bread. European Food Research and Technology, 6, 1135-1143.

Makkar, H.P.S., Tranb, G., Heuzéb, V., & Ankersa, P. (2014). State-of-the-art on use of insects as animal feed. Animal Feed Science and Technology, 197, 1–33.

Reg. del Parlamento Europeo e del Consiglio relativo ai nuovi alimenti, (UE) 2015/2283. Gazzetta ufficiale dell'Unione europea, Bruxelles.

Reg. della Commissione per quanto riguarda le disposizioni in materia di proteine animali, (UE) 2017/893. Gazzetta ufficiale dell'Unione europea, Bruxelles.

Roncolini, A., Milanović, V., Cardinali, F., Osimani, A., Garofalo, C., Sabbatini, R. et. al. (2019). Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread. PLoS ONE, 14, e0211747. Tan, H. S. G., Fischer, A. R. H., Tinchan, P., Stieger, M., Steenbekkers, L. P. A., & van Trijp, H. C.

M. (2015). Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance. Food Quality and Preference, 42, 78-89.

Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., & Vantomme, P. (2013). Edible Insects: Future Prospects for Food and Feed Security. Food and Agriculture Organization of the United Nations, Forestry Paper, 171, Rome.

Veldkamp, T., van Duinkerken, G., Van Huis, A., Lakemond, C.M.M., Ottevanger, E., Bosch G., & van Boekel M.A.J.S. (2012). Insects as a sustainable feed ingredient in pig and poultry diets – a feasibility study (pp. 1-62). In: Rapport 638 – Wageningen Livestock Research.

Proceedings of the XXIV Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotecnology